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vegan pasta

Dinner Recipe

15 Minute Simple Garlic Pasta

15 minute garlic pasta vegan

Simple 15 Minute Garlic Pasta Recipe

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients you can create this at home. You will need garlic, tomatoes, pasta and tenderstem and seasoning to make this. 

What’s in the recipe?

Garlic- I’ve opted for about 3 large cloves, or if you’re using a much smaller garlic bulb go for around 4-5. The aim is to have a beautiful garlic flavour so don’t be afraid to go heavy!

Pasta- I chose rigatone pasta for this recipe as I love the way the filling seeps into the tube and gives a pop of flavour with every bite. You can use any pasta you have to hand, this will work!

Tomatoes- I find fresh tomatoes work a lot better with this recipe. It’s pretty versatile for whichever kind of tomatoes you have but I love using smaller tomatoes such as cherry, piccolino or roma.

Seasoning- I’ve used marjoram, parsley and thyme for this recipe. Marjoram has a gorgeous spice to it, perfect in recipes such as this. It’s not as strong as chilli but gives a slight punch. If you don’t have marjoram substitute for 1/2 tsp oregano.


cherry tomatoes and garlic pasta sauce

Tips and Tricks

Pasta Water- Save some of the pasta water, usually a good ladle full (between 100-200ml) to mix in with the tomatoes. It’ll help create a delicious silky smooth texture to coat all of the pasta.

Season heavily- The trick to good pasta is heavily seasoning the pot of boiling water, seasoning whilst cooking and just before serving. Pasta also loves cracked black pepper so be generous with that too!

Thicker sauce? If you like loads of sauce to your pasta, double up the tomatoes to 600g.


garlic and tomato pasta

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15 minute garlic pasta vegan

15 Minute Easy Garlic Pasta

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients in the house, give this plant based recipe a try. Full of flavour with 10 main ingredients, it's perfect for batch cooking
Prep Time 3 mins
Cook Time 12 mins
Servings 2 people

Ingredients
  

  • 130 g pasta
  • 3 large cloves garlic
  • 7 Tenderstem
  • 300 g tomatoes
  • 2 tsp tomato purée
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • 1 tsp Parsley
  • 1 tsp thyme
  • 100 ml pasta water
  • 1 tbsp nutritional yeast optional
  • 1 tbsp pine nuts optional

Instructions
 

  • Start by frying the chopped garlic cloves in olive oil for 2 mins
  • Add the roughly chopped tomatoes and seasoning and leave to fry
  • Meanwhile whack a seasoned pot of water on to boil and add the dried pasta, after about 8 mins add the roughly chopped Tenderstem
  • Mash the tomatoes into the garlic and add the tomato purée, mix together
  • Once the pasta is aldente, drain (leaving a good ladle full of pasta water) and add to the pan of tomatoes and garlic
  • Stir together, taste and season generously with salt & pepper again
  • Top with nutritional yeast and pine nuts if you’re feeling fancy, otherwise ENJOY!

If you like this recipe why not try my Garlic, Tomato & Veg 15 Minute Pasta

vegan tomato pasta recipe

 

15 minute garlic pasta vegan

15 minute garlic pasta recipe

Dinner Lunch & Light Bites Recipe

Roasted Pepper & Garlic Pasta

roasted pepper and garlic pasta

Easy Roasted Pepper Pasta Recipe

Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!

Let’s Get Into The Recipe

Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.

Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.

Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.

Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.

Vegan Creme Fraiche-  I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.

Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.

roasted pepper and garlic pasta

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roasted pepper and garlic pasta

Roasted Pepper & Garlic Pasta

Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
Prep Time 5 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 2 bell peppers
  • 1 red onion
  • 3 cloves garlic skin on
  • 1 tbsp olive oil
  • 125 ml plant based milk
  • 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp olive oil to add to the blender
  • Handful of vegan mozzarella optional
  • 5-6 Tendetstem

Instructions
 

  • Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
  • Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
  • Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
  • Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
  • Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!

Notes

Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
 

If you like this recipe why not try my 15 Minute Tomato & Herb Pasta

15 minute tomato pasta vegan

Dinner Lunch & Light Bites Recipe

15 Minute Tomato & Herb Pasta

15 minute tomato pasta vegan

Easiest Vegan Tomato Pasta Recipe

This recipe is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.

Ingredients Breakdown

Tinned Tomatoes – Using tinned tomatoes helps keep this recipe simple, cheap and easy to make all year round. You can swap for fresh tomatoes if you’re lucky enough to have around 500g and they’re in season.

Garlic- I’ve used 3-4 cloves in this recipe however depending on how strong you like it, feel free to add another for a really punchy dish.

Oregano, Basil & Thyme- These dried herbs are always knocking around in my cupboard, ready for soups and pasta dishes like this. I’ve used the same measurement of oregano to bail with a pinch of thyme.


vegan tomato pasta recipe


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15 minute tomato pasta vegan

15 Minute Tomato Pasta

For those nights where you're in a hurry, don't have many ingredients in and just need some comfort food. Perfect for batch cooking for those lunch boxes too. You can swap the veggies to suit whatever you have in your cupboards / fridge.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ⁣1 red onion
  • 3 cloves garlic
  • 1 courgette
  • 1 small broccoli head
  • 400 g tinned tomatoes
  • large portions of pasta to serve 2
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp sage
  • Large pinch salt & pepper
  • 1 cup of pasta water added at the end
  • 100 g spinach

Instructions
 

  • Pop the kettle on, pour the boiling water into a pot then add the pasta to boil straight away
  • ⁣Fry off the chopped onion for a 3-4 minutes before adding the chopped garlic, courgette and broccoli
  • ⁣After another 3-4 minutes of frying add the tinned tomatoes and season with the basil, oregano and sage
  • ⁣Once it's bubbled for a further 2 minutes, add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
  • ⁣Drain the rest of the pasta, throw it in the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
  • ⁣Top with breadcrumbs or vegan Parmesan if you’re feeling fancy!

If you like this recipe why not try my Cheesy Pasta Recipe

vegan cheesy pasta recipe

 

Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

10 minute garlic paste recipe vegan

Ingredients:

•2 portions of dried or fresh pasta (you be the judge of your own portion?)

•180g chestnut mushrooms

•2 large garlic cloves

•1/4 tsp cracked black pepper

•1/4 tsp sea salt

•50g spinach

•1/4 tsp chilli flakes

•125ml oatly cream (single cream)
___

Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

10 minute garlic paste recipe vegan
Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Pancetta butternut sage pasta vegan
Ready In 25 minutes
Cooking Time 15 minutes
Prep Time 10 minutes
Serves 2

Ingredients

 

  • 1 red onion - finely chopped
  • 3 cloves of garlic
  • 100g chargrilled red peppers antipasto
  • 50g vacon lardons (I used the brand Pioneer)
  • 200g Sainsbury's mezzi rigatoni
  • 1 lemon
  • 100g Oatly crème fraiche
  • 80g peas
  • 80g butternut squash - chopped into cubes
  • 2 sage leaves
  • 10ml olive oil

Method

 

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Pancetta butternut sage pasta vegan
Pancetta butternut sage pasta vegan
Dinner

Truffled Cheesy Pasta Recipe

cheese pasta vegan friendly

The Cheesiest Vegan Pasta Recipe

This has to be one of the most indulgent cheesy recipe yet. Using vegan cheese instead of traditional, it’s the closest thing to mac and cheese you’ll find. Keeping the recipe super simple, this cheesy pasta will hopefully become a staple in your cupboard.


Ingredients Breakdown

Vegan Cheese – For this recipe I’ve used a vegan cheddar (Violife) which you can find either grated or sold as a block cheese. It’s one of the most available products to find here in the U.K but please feel free to use which ever product if your personal favourite.

Olive Oil – Using a good quality olive oil is key with this. It acts as a fat and really helps create that silky smooth texture for the pasta to bubble away and absorb.

Smoked Paprika – Smoked paprika is such a key ingredient within most of my dishes. The beautiful smoked flavour really compliments the cheese and just gives a little bit of depth the the dish.

Cornflour- This ingredient is gluten free and acts as a thickener to the sauce. It’s a great ingredient to have for soups, stocks and sauces such as this one. It really helps bind the ingredients together and create a thicker texture.

Nutritional Yeast- This is an optional ingredient, so don’t worry if you don’t have it to hand. It’s a brilliant ingredient that adds a slightly cheesy taste to dishes. I use it within pesto recipes (find here) 

Truffle Oil- Now this brings the dish to another level. Truffle is a type of fungus (think along the mushroom line) which has a really distinct taste. It adds a gorgeous flavour to dishes, especially vegan dishes when trying to inject a little umami and flavour.


vegan cheesy pasta recipe


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Cheesy vegan pasta recipe

Cheesy Vegan Pasta

Plant based cheesy pasta recipe. Made using vegan cheese, this is so rich in texture and flavour. The closest thing to macaroni cheese flavour since going vegan. Swap out the pasta for macaroni to make the traditional dish.
Prep Time 10 mins
Cook Time 23 mins
Servings 4 People

Ingredients
  

  • 250 g macaroni
  • Pinch salt

For the sauce

  • 75 ml olive oil ½ cup
  • 400 ml oat milk just less than 2 cups
  • ¼ cup nutritional yeast optional, not required
  • 1 tbsp truffle oil
  • 4 cloves garlic substitute for 1 ½ tsp garlic powder
  • ¼ tsp cracked black pepper
  • ½ tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp dijon mustard
  • 2 tbsp cornflour
  • 100 g grated vegan cheese 1 cup

Optional topping:

  • 4 brussels sprouts optional
  • 12 clove minced garlic
  • pinch of salt

Instructions
 

  • Bring the pasta to boil in a pot of water with a pinch of salt
  • *options for the garlic* you can finely chop and fry the garlic before adding to the sauce, or just add the whole cloves to the sauce to infuse with the flavour and remove after a few minutes before adding to the pasta.
  • Either using a whisk or a blender, add all of the ingredients to make the sauce (apart from the vegan cheese) and mix until smooth
  • Add the sauce mix to a pot and place on a low - medium heat, adding the grated vegan cheese until melted - careful not to bring to a simmer
  • Drain off the cooked pasta then add the cheese sauce and mix until coated

Notes

Optional topping:
Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta
Add a drizzle of truffle oil to make this the most indulgent dish yet!
Keyword cheesey pasta, cheesy pasta, macaroni cheese,, pasta recipe, vegan recipe

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cheesiest vegan pasta recipe